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Substitute KRAFT Sweet 'N Sour Sauce for the stir-fry sauce and 1 pkg. (16 oz.) frozen stir-fry vegetables for the fresh vegetables.
Purchase pre-cut vegetables from the grocer's salad bar.
Prepare as directed, using one of the following options: Lemon Chicken: Substitute 1 red pepper, cut into bite-size pieces, and 1 cup baby carrots, cut lengthwise in half, for the stir-fry vegetables. Continue as directed, using lemon-flavored stir-fry sauce. Almond Chicken: Substitute 2 cups frozen peas and carrots, thawed, for the stir-fry vegetables and add 1/2 cup PLANTERS Slivered Almonds along with the sauce.
Here's a low-fat, low-calorie meal that can be ready in less than 20 minutes. The carrots are rich in vitamin A and the broccoli and green pepper team up to provide a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Easy and taste yummy!
Really quick and easy stir fry. I used teriyaki sauce as my stir-fry sauce.